Five-Spice Chicken with Beans
HOME > Recipes > Five-Spice Chicken with Beans

Five-Spice Chicken with Beans

When we’re upstate, I dream of New York City takeout. The solution? Get better at making my own, like this riff on one of our delivery faves.

Ingredients

Rice

  • 1 ½ cups chicken broth

  • 1 cup white rice

Chicken & Marinade

  • 1 lb. boneless skinless chicken breasts or thighs, thinly sliced (if using breasts, halve them horizontally, then thinly slice crosswise into strips)

  • 1 tbsp. soy sauce

  • 1 tbsp. Shaoxing wine, dry sherry, or white wine

  • 1 tbsp. Chinese five-spice powder

Stir-Fry

  • 3 to 4 tbsp. fermented black beans (I buy mine online but they’re also widely available in Asian markets)

  • ¼ cup Shaoxing wine, dry sherry, or white wine

  • 4 tbsp. peanut oil or other neutral oil

  • 12 oz. green beans, trimmed, then sliced on an angle into 1-inch pieces

  • 2 shallots or 1 small onion, thinly sliced

  • 4 cloves garlic, chopped

  • 1 piece (1 1/2 inches) peeled fresh ginger, finely chopped or cut into thin matchsticks

  • 2 tbsp. black bean sauce or hoisin sauce

  • 2 tbsp. soy sauce

  • A splash of Chinese black vinegar or rice vinegar

  • ½ to 1 tsp. chili-garlic paste (optional)

  • 1 tbsp. toasted dark sesame oil

  • 1 bunch scallions, trimmed, thinly sliced on an angle (whites and greens)

Preparation

  • Step 1

    In a small pot, bring the broth to a boil over medium-high heat. Stir in the rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff the rice with a fork.

  • Step 2

    In a resealable plastic bag, place the chicken and the marinade ingredients; toss to coat and seal the bag. Let marinate at room temperature for 15 minutes.

  • Step 3

    In a small bowl, cover the fermented beans with the wine.

  • Step 4

    In a large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the green beans and shallots. Stir-fry for 5 minutes. Stir in half of the garlic and ginger. Stir-fry until fragrant, a minute or 2. Transfer the green beans to a platter.

  • Step 5

    Return the pan to the stovetop and heat the remaining 2 tbsp. oil, two turns of the pan, over. medium-high. Add the chicken, the remaining garlic and ginger, the black bean sauce, soy sauce, black vinegar, and chili-garlic paste, if using. Add the green beans back to the skillet; toss. Add the fermented bean mixture and toss again. Add the sesame oil and scallions; toss to combine. Stir-fry until the chicken is cooked through, about 5 minutes.

  • Step 6

    Divide the rice among shallow bowls; top with the chicken.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
Rach shares her recipe for bone-in pork chops with a quick and easy pan sauce using maple...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...